This sundried tomato and basil risotto will be a hit with the whole family. Kids will love the creamy dish, which has an intense tomatoey flavour, and you can serve with the peppery flavour of wild rocket to add some real spice to your meal. Risotto makes a nice change for a mid-week meal or dinner party starter, and if you love Italian food, it’s definitely worth trying this easy-to-follow recipe.
- 1.2l vegetable stock
- 50g butter
- 1 medium onion, finely chopped
- 2 garlic cloves, crushed
- 350g Arborio rice
- 4tbsp sundried tomato paste
- Salt and freshly ground black pepper
- 2 large ripe tomatoes, quartered, seeds removed and chopped
- A small bunch fresh basil
Pour the stock into a saucepan and bring to the boil. Reduce the heat to a gentle simmer. Meanwhile, melt the butter in a large saucepan and gently fry the onion and garlic for 5 mins until softened but not browned. Stir in the rice and cook, stirring, for 2 mins, until well coated.
Add a ladleful of stock and cook gently, stirring, until absorbed. Continue adding the stock, ladle by ladle, to the rice until half the stock is used and the rice is creamy.
Add the remaining stock until the risotto becomes thick, but not sticky. All in all, this will take about 25 mins and should not be hurried.
Just before serving, stir in the paste, tomatoes and seasoning to taste. Heat through for 2-3 mins. Fold in a few leaves basil and pile into warm serving bowls. Serve immediately accompanied with a crisp salad.
For a change of flavour, replace the tomato paste with green pesto, and serve the risotto sprinkled with toasted pine nuts.